Last July I wrote a piece for the Los Angeles Times Food section on Vietnamese herbs. I'd been wanting to write that story for years to offer information on the wide range of herbs, as well as their culinary uses to a broad audience of cooks. Russ Parsons, the Food section editor, allowed me to let my geek out, and the resulting article was just what I envisioned. Today I learned that one of the recipes I'd submitted for the piece was selected for the LA Times's top 10 recipes of 2009.
It's for a simple rice noodle stir fry that employs lots of Chinese chives (he in Vietnamese), which are flat like a long blade of grass and have a mild garlicky flavor. I love that recipe as I grew up on it. In fact, one summer my family made it over and over as a Vietnamese neighbor had a bumper crop and kept bring by plastic bags of the chives. One time I ate so much of the garlicky, tangy noodles that I got a
stomach ache.
The rice noodles with Chinese chives, shrimp and pork recipe originally was published in my book, Into the Vietnamese Kitchen as part of the giant noodles chapter. If you've got the book, check out the recipe on page 235. If you don't have the book, use the recipe posted at the Los Angeles Times Food section, Enjoy!
Relate information:
"Fresh Herbs at the Center of Vietnamese Cuisine" (Los Angeles Times, July 15, 2009)
Christine@ Fresh Local and Best says
Congratulations on having your recipe make top 10 at the LA Times. What a great honor!
I have fond memories of growing Chinese garlic chives in our family's backyard. It seemed like there were several bumper crop years growing up, so there were daily meals of chive blossoms stir fry, chive dumplings, anything and everything to use up the prolific herb. Now I quite miss being able to just go outside and harvest a batch of this delicious garlicky herb for dinner.
Congratulations again!
Susan @ SGCC says
Congrats! I have made this dish from your beautiful cookbook before and it is definitely a winner! I finally received Asian dumplings for Xmas, and I can't wait to dive into it too!
Natashya says
Congratulations! I have the book and I love it, can't wait to check out the dumping book!
Chef Jay says
Congratulations on your recipe. I liked it out of your book and am glad someone saw fit to recogonize a winning recipe . Usually year end lists are all pretentious lists of food no one eats but in your case they finally chose a winner .
Jessica Lee Binder says
Congratulations! The recipe sounds like my mom's dumpling exploded over noodles, which means, I LOVE it and saved it right away!
Dennis M Reed says
I am curious...why does everyone including Asian markets refer to ngo gai (culantro) as mint? It has no mint flavor. It seems to be more like cilantro.
Diana Nguyen says
Congrats! I'm a new fan - just picked up "In the Vietnamese Kitchen" over the weekend b/c 1) my Vietnamese mother cannot cook for anything and 2) my (also Vietnamese) father & his side of the family have been throwing the "it's too hard for you" line at me for the last 5 years. Your book is fantastic! It has provided a starting point to the food I know and love . . . and truth be told, it's stimulated conversation with the "it's too hard for you" group. They're starting to share! Ha ha. Thank you for writing a beautiful, helpful book! -www.girlfeedsboy.wordpress.com
Meaghan says
Wonderful, I can't wait to read the article. I frequently buy a few Vietnamese herbs from a local market, but there are so many there that I don't recognize or know how to use. Thank you so much for sharing.
Bathroom Shower Stall says
Sounds delicous thanks for the recipe.
E cig says
Great dish thanks for sharing.
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marlon says
Congrats! I have made this dish from your beautiful cookbook before and it is definitely a winner!